2 Ways You Should Be Cooking Tofu | NYT Cooking

Take the extra firm tofu and dry it thoroughly to help it crisp up better.

Make the peanut sauce by combining 1 cup of peanut butter with water until it reaches a honey-like viscosity.

Spread the peanut sauce over the top of the tofu using a spoon, ensuring the top is covered.

Season the tofu after applying the peanut sauce.

Drizzle a little olive oil over the tofu to aid in roasting and browning.

Prepare a simple pickle with lime juice and sliced bell peppers, letting it sit to tenderize.

Finish the peanut dressing for garnish while the tofu roasts in the oven.

Cook the crispy tofu by slicing it crosswise to increase surface area for crisping.

Season the exposed surface of the tofu and sear it in a hot pan for about 4 minutes until browned.

Flip the tofu and sear the other side for another 4 minutes until crispy.

Prepare the snap peas in the same hot pan until they blister, then add ginger, garlic, coconut milk, soy sauce, and molasses to create a thick sauce.

Reduce the sauce to concentrate the flavors, breaking the tofu into bite-sized pieces to help absorb the sauce.

Dress the snap peas with crushed red pepper, scallions, and rice wine vinegar for acidity.

Stir to coat the tofu pieces with the sauce and serve with any grain of choice.

Equipment Needed

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